The Cuboards are Bare!

I was thinking so much about Paul's birthday dinner that kind of forgot I had to eat for the rest of the week too. On Tuesday I discovered I had zero fresh vegetables. I had two options: peanut butter sandwiches for the rest of the week, or I could get creative. I poked around the cupboard and found I had a can of white kidney beans and a can of tuna. I little googling came up with a recipe for White Bean Tuna Salad. I decided to use the recipe as a rough template.

But I cheated a bit and got a few more supplies. On my way home from school, I stopped at Whole foods on my way home and pick up some veggies, and a bagel: total cost $4.24. If you are careful, Whole Foods can fit on the grad school budget. And it has the nicest produce walking distance from my house.

Tuna White Bean Salad

2 tbsp finely chopped onion
19oz can white kidney beans
170g can of tuna
3 tbsp red wine vinegar
juice from 1/2 a lemon
2 tsp Dijon mustard
1 tsp sugar
1/4 cup olive oil
1 tsp dried basil
salt and pepper

handful of baby spinach

1. Place onion, and beans in a small bowl. Break up tuna coarsely with your hands and add to beans.
2. Mix lemon juice, vinegar, mustard, sugar, olive oil, and basil (I like to do this in a measuring cup) . Pour dressing over beans and tuna. I let this sit overnight to let the beans absorb some of the flavour of the dressing. Otherwise beans are a little dreadful.
3. To serve I mixed half of the salad with a handful of spinach.